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Everybody from carers to kitchen staff in a healthcare setting needs to be well-versed in food and drink standards. So to help make sure you know your stuff, we’ve put together this complete guide.

In honour of Mental Health Awareness Month, we had a heart-to-heart with our HR Manager, Natalie Thomas, to shed light on the power of opening up and sharing our feelings.

Whether you own a restaurant or work at a multi-national catering business, HACCP is something you should know about.

Schools are getting increased pressure from parents and carers of children with food allergies, intolerances, and coeliac disease. (Food Hypersensitivity-FHS).

Using added plant power (APP) in dishes like fillings, curries, and wet entrees can indeed offer several benefits, including encouraging healthier eating habits, being planet aware and potentially mitigating the high cost of meat. However, there are considerations regarding hidden allergens and cost that need to be addressed.

At EF-group we’re committed to environmental sustainability projects, and we know that collaborating with our supply chain partners is crucial for driving global recycling efforts.

Caterers in all sectors have had to be very frugal and agile when buying their produce, planning menus and staffing kitchens.

The simple answer is: EVERYONE! All those involved in all stages of the food chain whether they produce, process, sell or prepare food, has a duty to keep it safe and legal.

Benchmarking, simply put, is the process of comparing the performance of a procurement function against its best competitor and is a vital process for any catering operation, allowing you to understand how you’re performing against budgets and KPIs and how your costs are impacting these.